1/2 cup warm water
1 Tbsp. yeast
1/2 cup sugar
1/2 cup oil
2 eggs
1 tsp. salt
5 cups flour
2 cups milk scalded and cooled for 5 min.
Stir and let raise 20 min. Press into greased cookie sheet with lip. Brush with butter and cut with pizza cutter. Let raise until doubled. Sprinkle with garlic salt, parsley and Parmesan cheese. Bake @ 400 for 12-15 min.
Tuesday, March 13, 2012
Whole Wheat Bread
1 cup milk
1 cup water
1/2 cup honey
3 Tbsp. margarine
2 cups flour
1 cup whole wheat flour
2 pkg. yeast (2 Tbsp.)
1 egg
1 Tbsp. salt
1 1/2 cup whole wheat flour
1 1/2 - 2 cups flour
Heat water, milk and honey and margarine. Then add rest of ingredients. Knead 3 more min. Let rise once, put in loaf pan, let rise, cook at 350 for 40 min.
1 cup water
1/2 cup honey
3 Tbsp. margarine
2 cups flour
1 cup whole wheat flour
2 pkg. yeast (2 Tbsp.)
1 egg
1 Tbsp. salt
1 1/2 cup whole wheat flour
1 1/2 - 2 cups flour
Heat water, milk and honey and margarine. Then add rest of ingredients. Knead 3 more min. Let rise once, put in loaf pan, let rise, cook at 350 for 40 min.
Orange Julius
3 oz. orange juice
1/2 c. water
1/2 c. milk
1/4 c. sugar
1/2 tsp. vanilla
5-6 crushed ice cubes. Mix in blender.
1/2 c. water
1/2 c. milk
1/4 c. sugar
1/2 tsp. vanilla
5-6 crushed ice cubes. Mix in blender.
Sugar Cookies
2 cups butter (no sub.)
2 cups powdered sugar
3/4 cup sugar
2 eggs
1 tsp. vanilla
1 tsp. almond extract
3/4 Tbsp. baking soda
3/4 Tbsp. baking powder
5 cups flower
Cream above ingredients until fluffy
Refrigerate for 1 hour before rolling out. Bake @ 325 for 12-15 min.
Glaze: 2 cups powdered sugar
1 Tbsp. butter
1 tsp. almond extract
water
2 cups powdered sugar
3/4 cup sugar
2 eggs
1 tsp. vanilla
1 tsp. almond extract
3/4 Tbsp. baking soda
3/4 Tbsp. baking powder
5 cups flower
Cream above ingredients until fluffy
Refrigerate for 1 hour before rolling out. Bake @ 325 for 12-15 min.
Glaze: 2 cups powdered sugar
1 Tbsp. butter
1 tsp. almond extract
water
Oreo Cookies
2 chocolate cake mixes
1/2 cup shortening (or butter0
2 tsp. vanilla
4 eggs
Mix above ingredients (use hooks). Roll into 1/2 inch balls. Cook for 3 min. @ 350.
Filling: 1 tsp. vanilla, 1 lb. powdered sugar (about 2 cups), 1 square butter (don't melt), 1 8 oz. cream cheese.
Whip until fluffy
1/2 cup shortening (or butter0
2 tsp. vanilla
4 eggs
Mix above ingredients (use hooks). Roll into 1/2 inch balls. Cook for 3 min. @ 350.
Filling: 1 tsp. vanilla, 1 lb. powdered sugar (about 2 cups), 1 square butter (don't melt), 1 8 oz. cream cheese.
Whip until fluffy
Snow Cream
1-3 cups snow
1/2 cup whipping cream
1 Tbsp. sugar
2-3 drops vanilla flavoring
In a separate bowl, mix cream, sugar and vanilla. Slowly add snow to desired consistency.
1/2 cup whipping cream
1 Tbsp. sugar
2-3 drops vanilla flavoring
In a separate bowl, mix cream, sugar and vanilla. Slowly add snow to desired consistency.
Pumpkin Bars
4 eggs
1 2/3 cup sugar
1/4 cup oil
1 16 oz. can pumpkin (2 cups)
2 cup flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
Mix eggs, sugar, oil and pumpkin. Add dry ingredients and mix thoroughly. Spread butter in ungreased 15X10X1 baking pan. Bake @350 for 25-30 min. Cool, frost with cream cheese frosting.
Frosting
1 pkg. cream cheese - softened
1 stick margarine - softened
1 tsp. vanilla
2 cups powdered sugar (or whatever it takes to get the consistency you want)
1 2/3 cup sugar
1/4 cup oil
1 16 oz. can pumpkin (2 cups)
2 cup flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
Mix eggs, sugar, oil and pumpkin. Add dry ingredients and mix thoroughly. Spread butter in ungreased 15X10X1 baking pan. Bake @350 for 25-30 min. Cool, frost with cream cheese frosting.
Frosting
1 pkg. cream cheese - softened
1 stick margarine - softened
1 tsp. vanilla
2 cups powdered sugar (or whatever it takes to get the consistency you want)
Almost Candy Bars
1 chocolate cake mix
1/2 cup butter or margarine
butterscotch chips
semi-sweet chocolate chips
coconut
nuts
sweetened condensed milk
Combine cake mix and butter with a fork or pastry blender until crumbly. Press into bottom of 9X13 pan. Sprinkle butterscotch chips and semi-sweet chips and coconut and nuts evenly on top of cake mix. Top with sweetened condensed milk (evenly covered). Cook at 350 for 20-30 min. or until light brown on top.
1/2 cup butter or margarine
butterscotch chips
semi-sweet chocolate chips
coconut
nuts
sweetened condensed milk
Combine cake mix and butter with a fork or pastry blender until crumbly. Press into bottom of 9X13 pan. Sprinkle butterscotch chips and semi-sweet chips and coconut and nuts evenly on top of cake mix. Top with sweetened condensed milk (evenly covered). Cook at 350 for 20-30 min. or until light brown on top.
Mayonnaise Cake
2 cups flour
2 cups sugar
3 eggs
5 Tbsp. cocoa
1 cup cold water
2 tsp. soda
1 tsp. salt
1 tsp. vanilla
1 cup mayo
Beat eggs, sugar, mayo, vanilla and water. Add rest of ingredients. Beat for 3 min. Bake @350 for 40-50 min. 20 min. if jelly roll.
2 cups sugar
3 eggs
5 Tbsp. cocoa
1 cup cold water
2 tsp. soda
1 tsp. salt
1 tsp. vanilla
1 cup mayo
Beat eggs, sugar, mayo, vanilla and water. Add rest of ingredients. Beat for 3 min. Bake @350 for 40-50 min. 20 min. if jelly roll.
No Bake Cookies
2 cups sugar
2 cups oats
1/4 cup butter
1/2 cup chunky peanut butter
1/2 cup milk
1 Tbsp. vanilla
4 Tbsp cocoa
Combine sugar, butter, milk and cocoa and boil for 2 min. Stir in oats, peanut butter and vanilla. Put on waxed paper to cool.
2 cups oats
1/4 cup butter
1/2 cup chunky peanut butter
1/2 cup milk
1 Tbsp. vanilla
4 Tbsp cocoa
Combine sugar, butter, milk and cocoa and boil for 2 min. Stir in oats, peanut butter and vanilla. Put on waxed paper to cool.
Ice Cream Dessert
3 cups Rice Krispies
1 1/2 cubes margarine
1 1/2 cup brown sugar
1 1/2 cup chopped nuts
1 1/2 cup coconut
Melt butter and add brown sugar. Add rest and mix. Put 1/2 in bottom of 9X13 pan. Press. 1/2 gallon ice cream - soft but not liquid. Put in freezer. Crumble remaining on top.
In sauce pan: 1 pkg. danish dessert (big pan), 1 pkg. frozen berries, 1 cup water. Cook and cool (do not refrigerate). Cut in squares, put sauce over top.
1 1/2 cubes margarine
1 1/2 cup brown sugar
1 1/2 cup chopped nuts
1 1/2 cup coconut
Melt butter and add brown sugar. Add rest and mix. Put 1/2 in bottom of 9X13 pan. Press. 1/2 gallon ice cream - soft but not liquid. Put in freezer. Crumble remaining on top.
In sauce pan: 1 pkg. danish dessert (big pan), 1 pkg. frozen berries, 1 cup water. Cook and cool (do not refrigerate). Cut in squares, put sauce over top.
White Chocolate Popcorn
1/2 cup uncooked popcorn kernals
1 Tbsp. oil
1 lb. bag vanilla melting wafers
Pop popcorn and set aside. Melt wafers in microwave on defrost. Stir until smooth, coat popcorn with mixture and spread out on waxed paper to cool.
1 Tbsp. oil
1 lb. bag vanilla melting wafers
Pop popcorn and set aside. Melt wafers in microwave on defrost. Stir until smooth, coat popcorn with mixture and spread out on waxed paper to cool.
Corn Pop Treats
3 cubes butter (no sub.)
2 cups sugar
3/4 cup Karo syrup
2 bags corn pops
Cook first 3 ingredients to soft ball stage. Pour over pops and nuts at the same time.
2 cups sugar
3/4 cup Karo syrup
2 bags corn pops
Cook first 3 ingredients to soft ball stage. Pour over pops and nuts at the same time.
Double Layer Pumpkin Pie
4 oz. cream cheese
1 Tbsp. milk
1 Tbsp. sugar
1 tub (12 oz) whipped cream - thawed, divided
2 graham pie crusts (6 oz)
1 cup milk
1 can pumpkin (15 oz - 2 cups)
2 pkg. (4 serving size) Jello instant pudding
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
Mix cream cheese, 1 Tbsp. milk and sugar in large bowl with a wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto crust. Pour 1 cup milk into the bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk 2 min. or until well blended (mixture will be thick) Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with remaining whipped topping. Store leftover pie in fridge. Makes 10 servings.
1 Tbsp. milk
1 Tbsp. sugar
1 tub (12 oz) whipped cream - thawed, divided
2 graham pie crusts (6 oz)
1 cup milk
1 can pumpkin (15 oz - 2 cups)
2 pkg. (4 serving size) Jello instant pudding
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
Mix cream cheese, 1 Tbsp. milk and sugar in large bowl with a wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto crust. Pour 1 cup milk into the bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk 2 min. or until well blended (mixture will be thick) Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with remaining whipped topping. Store leftover pie in fridge. Makes 10 servings.
Chex Mix - Sweet
1 large box (17 oz.) Rice Chex
1 large bag coconut
1 bag slivered almonds
Bring to a boil:
1 1/2 c. sugar, 1 1/2 c. white Karo syrup, 2 cubes margarine
Boil 2 min., add 1 tsp. vanilla and pour over Chex mixture
1 large bag coconut
1 bag slivered almonds
Bring to a boil:
1 1/2 c. sugar, 1 1/2 c. white Karo syrup, 2 cubes margarine
Boil 2 min., add 1 tsp. vanilla and pour over Chex mixture
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